Risotto Milanese - 2

Recipe Ingredients

4 tablespoons	60ml	Butter
1/2 cup	73g / 2.6oz	Parmesan cheese
3 tablespoons	45ml	Dry white wine
3 1/2 cups	829ml	Chicken stock
1 cup	160g / 5.6oz	Long grain rice
1 tablespoon	15ml	Butter
1/2 cup	118ml	Sliced mushrooms
1/2 teaspoon	2.5ml	Saffron
1		Med.Onion - finely chopped

Recipe Instructions

1. Melt the butter in a heavy saucepan. When hot, stir in the rice. Contin stirring until pale gold in color.

2. Add onion. Cook briefly and add 1 cup of chicken stock. Cover the pan a cook slowly over low heat until the liquid is absorbed.

3. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock, and the mushrooms. Cover and continue cooking until all the liquid is absorbed and the rice is fluffy. Add the butter and Parmesan cheese.

Stir gently and serve.

Source:
Carlucci on Halsted Street, Chicago

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